Products

Rucker BACK Old Swede develops its unique character during its maturing period of several weeks. Depending on the duration, it develops a mild or a spicy taste. In our cheese cellars in Wismar, the Alter Schwede breads lie on untreated spruce boards. Regular brushing with salt water and coating with red cultures gives the cheese its typically orange, edible rind and its incomparable taste.

Rucker coastal archetype tastes are different in every family. But what connects both of them is the passion and experience with which we produce delicious cheese that is naturally matured on wood from genuine coastal farmer's milk.

Rucker Old Mecklenburg is pure nature. The creamy semi-hard cheese matures in our Wismar cheese cellars for six to eight weeks on untreated spruce boards. We brush it regularly with salt water and coat it with the finest red cultures. The taste of the Alt Mecklenburger changes depending on how long it has matured. We produce this specialty in four variants: Mild, strong, hearty and typically North German with plenty of caraway.

Rucker Frisian shepherd's cheese are made according to Paul Rücker's recipe from fresh farmer's milk from the coast. Like its Greek counterpart, our white cheese matures in brine for up to four weeks. So it comes to the table juicy, mild and spicy at the same time and completely lactose-free - for wholesome enjoyment. Our Frisian cheese is an unusual and very tasty alternative to gratins.

Rucker Old Swede to paint to paint is rounded off with a delicious blend of herbs.